With a legacy of almost 40 years, the luxury hotel’s gastronomic icon has been refreshed with a timeless new look, and now showcases the acclaimed chef’s distinctive interpretation of Cantonese-Teochew cuisine. The Chaosan native, who also leads the two-Michelin-starred Jiang by Chef Fei in Guangzhou, is particular about the seasonality and freshness of ingredients. The Boneless Crucian Carp Congee, beautifully presented tableside, is a testament to that meticulous care; each fish is carefully sourced and skillfuly deboned for effortless enjoyment. Another highlight is the double-boiled pork tripe soup with fish maw and Sarawakian white pepper, a masterclass in technique. For celebrations and intimate gatherings, there are four private dining rooms, including one with its own outdoor patio.
